Table 2 HPLC analysis of phenolics and flavonoids in the ethyl acetate crude extract of Paecilomyces sp. (AUMC 15,510).

1

3.413

Gallic acid

C₇H₆O₅

170.12

41.50608

0.1110

146.54

2

4.300

Chlorogenic acid

C₁₆H₁₈O₉

354.31

76.94178

0.2058

452.86

3

4.701

Catechin

C₁₅H₁₄O₆

290.27

6.92096

0.0185

71.62

4

5.829

Methyl gallate

C₈H₈O₅

184.15

56.83606

0.1520

152.48

5

6.119

Caffeic acid

C₉H₈O₄

180.16

2546.57690

6.8125

7948.79

6

6.784

Pyro catechol

C₆H₆O₂

110.11

26.59203

0.0711

86.50

7

7.679

Rutin

C₂₇H₃₀O₁₆

610.5

5.75431

0.0154

32.90

8

8.995

Ellagic acid

C₁₄H₆O₈

302.19

63.90355

0.1710

1984.02

9

9.816

Vanillin

C₈H₈O₃

152.15

19.54030

0.0523

30.12

10

10.731

Naringenin

C₁₅H₁₂O₅

272.25

5822.26172

15.5755

27,378.15

11

12.130

Daidzein

C₁₅H₁₀O₄

254.24

2.78816e4

74.5878

81,286.11

12

12.599

Quercetin

C₁₅H₁₀O₇

302.23

682.53961

1.8259

3652.43

13

13.892

Cinnamic acid

C₉H₈O₂

148.16

33.03144

0.0884

29.92

14

14.477

Apigenin

C₁₅H₁₀O₅

270.24

21.44422

0.0574

73.43

15

14.913

Kaempferol

C₁₅H₁₀O₆

286.24

17.23908

0.0461

84.41

16

15.666

Hesperetin

C₁₆H₁₄O₆

302.28

78.19218

0.2092

193.58